The long Memorial Day weekend was just what we needed. Our barbecue was a success and it was really nice to have my parents stay with us for the weekend. Mom and I made cream puffs! Dad and I went on a 12 mile bike ride after eating cream puffs for breakfast! The weather was sunny, breezy and just gorgeous. I also have a Memorial Day tip for you. If you live in a state that has bottle returns, do not return your bottles the day after Memorial Day. I thought I’d stop in at the grocery store and get that done quickly, but I really should have known better. Among the chaos, though, I used a bottle return machine after a man had just finished and he forgot to push the button for his receipt before moving to a different machine. I pushed the button and handed the receipt to him. That’s when I noticed his army shorts in that desert pixelated pattern. He smiled and thanked me. In the parking lot I saw him get into his truck with an army sticker on the back. I wish I would have thought to thank him for his service to our country.

I hope you enjoyed your weekend, too, and holiday or not, it’s a party when there’s semifreddo around, right? While in Chicago, I noticed semifreddos on several dessert menus. I vowed to make my dream semifreddo when the weather warmed up and this chocolate and lemon-pistachio one was born. The frozen slices are cute and it’s fun to slice up for guests. Or you can eat it by yourself, no judgement. The top layer is soft with lots of lemon pistachio flavor and the chocolate layer is dense with rich chocolate flavor. I bet you’ll have trouble deciding which is your favorite layer.

Ingredients

Instructions

Grease a 9X5 loaf pan with coconut oil or cooking spray. Line with pieces of waxed paper to fit widthwise with a few inches of overhang, pressing into the pan to allow the oil to adhere to the paper.

In a food processor, add 1 cup of pistachios and the sugar and process for about 30 seconds until finely ground. Add the remaining 1/2 cup of pistachios, lemon zest and lemon juice and pulse about 8-10 times or until the last 1/2 cup of pistachios are coarsely ground. Add pistachios mixture to a small bowl. Reserve about 1/4 of pistachio mixture in another small bowl for garnish and set the two amounts of pistachio mixture aside.

In a double-boiler or a metal bowl set over a pot of simmering water, melt the chocolate. Stir in half of the ground pistachio mixture that was not set aside for garnish and allow to cool for a few minutes.

In a stand mixer with the whisk attachment, beat 1 1/4 cup of heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the chocolate until it is light and fluffy. Add to the bottom of the loaf pan and use an offset spatula to make a nice and even layer.

Use the same bowl and whisk attachment to beat the remaining 1 1/4 cup heavy whipping cream until stiff peaks form. Fold in the other half of the pistachio mixture and add the mixture to the loaf pan. Use the offset spatula to make the top nice and smooth. Lift the pan in your hands about 6 inches from a sturdy counter and drop it onto the counter to get the layers to settle. Sprinkle reserved pistachio mixture on top to garnish. Pull the overhanging wax paper over the top of the semifreddo and press the garnish gently into the top layer. Wrap the whole thing in plastic wrap and freeze for 3 hours or longer.

To unmold, soak a dish towel in hot water and wrap around the loaf pan to warm the sides. You can use a thin offset spatula to run around the loaf pan to help release the sides. Lift loaf out and slice with a large knife run under hot water and then wiped clean in between slices. Store leftovers in plastic wrap in the freezer for up to 4 weeks.

Recipe from Nicole Dula at http://www.dulanotes.com/chocolate-and-lemon-pistachio-semifreddo/

Nicole, this semifreddo is so gorgeous and elegant! Your cream puffs looked amazing and you totally inspired me to put them on my baking bucket list (they kind of intimidate me…). Glad your Memorial Day Weekend was a hit 🙂

Hi Karen! I think it would be great for Father’s Day 🙂 Servings depend on how thick you decide to cute your slices. You freeze it in a standard 9 x 5 loaf pan and I think 10-12 is a reasonable amount of slices.

Your long weekend sounds fabulous! A 12 mile bike ride! I’m impressed. I’m just getting back into some leisurely weekend biking and each time I go, I feel exhausted but sooo happy. Your photos are so, so gorgeous these days, Nicole.

I’m blushing, Sara! I’m so glad you love the photo. The recipe does makes a few dishes, but I promise it isn’t difficult. You make the lemon-pistachio mixture, melt the chocolate and then whip the cream. The rest is folding and adding to a loaf pan before freezing. It’s a lovely dessert for a special occasion!